400gm hake (thin fillets) 4 x 100gm portions
150ml Moscatel vinegar (or sherry vinegar)
2 tsp sugar
1/2 tsp salt
100 gm red onion – thinly sliced
1/2 carrot – peeled & cut into thin round slices
125 ml grapeseed oil
1 medium to large food grade ziplock bag, size would depend on the hake fillet size.
3 radish – cut into thin rounds
80ml avocado oil
16 baby Minzuna sprigs (optional)
8 coriander micro greens sprigs
8 watercress tips
In a small stainless steel saucepan bring the vinegar, water, sugar, salt up to the boil. Place the carrot into the boiling liquid and remove from heat. Add the oil at this stage and allow to cool.
Place the hake fillets in a ziplock plastic food bag with the red onion and carefully pour the vinegar and carrot mixture into the bag. Partially seal the bag, allowing it to breath until completely cooled. Seal the bag removing as much air as possible and refrigerate for 12-24 hours.
Turn the bag at least 6 times over this period.
Finishing to serve
Before serving bring the hake out of the refrigerator and allow to come up to room temperature.
Remove the hake & vegetables from the bag and reserve the escabeche liquid.
Set 4 plates and evenly arrange the vegetables between the plates, and lay one portion of hake per plate.
Finish the dish by arranging the garnishes across all the plates and drizzling avocado oil on each dish. Serve.
Recipe and image courtesy: Deepwater Group